Lemon & honey chicken

Recipe uploaded by

Mary Cadogan

6 ratings

Recipe by Mary Cadogan

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Preheat the oven to 190C/gas 5/fan 170. Arrange the chicken in a shallow ovenproof dish. Mix together the honey, lemon zest and juice, oil, salt and pepper, then pour over the chicken breasts and turn them around until well coated.
2. Roast the chicken breasts for 40-45 minutes, turning them halfway through the cooking time, and basting occasionally, until they are golden brown and shiny and the marinade has almost evaporated. Leave to cool, then wrap in foil and chill until ready to eat. (The chicken may now be frozen for up to 1 month. Defrost before serving.)
3. On the day, spread the lettuce over a large platter, tearing up any large leaves. Slice the chicken breasts, keeping them together, then arrange over the lettuce.

Per serving for six

229 kcalories, protein 40g, carbohydrate 4g, fat 6 g, saturated fat 1g, fibre 0g, salt 0.26 g

Latest comments and suggestions

• Sliverwolf

  03 January 2008

  Sliverwolf rated and commented on this recipe

  

  This recipe is brilliant I used mini chicken fillets and had them as nibbles at my Boxing Day party, they went down extremely well. I made them in advance and froze them and they were still delicious.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Good Food!

  26 January 2008

  Good Food! rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Katherine

  15 March 2008

  Katherine commented on this recipe

  I made this for a party and it was delicious. The chicken was so incredibly moist and tender.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Linz

  20 April 2008

  Linz rated and commented on this recipe

  

  Excellent buffet recipe, enjoyed by all.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Abbey

  22 April 2008

  Abbey rated and commented on this recipe

  

  lovely, made it with chicken legs the second time, cheaper and just as tasty. had it twice in one week!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CAroline

  05 July 2009

  CAroline rated and commented on this recipe

  

  I made this for a lunch following a family funeral. It was a tricky choice because I wanted to do something nice but simple, not showy. I served the chicken with couscous with roast veg and a green salad. Just right. I'm cooking lunch for my team at work tomorrow and doing it again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• BrendaD

  19 July 2009

  BrendaD rated and commented on this recipe

  

  This was gorgeous - I ate it hot as soon as it was cooked, will try it cold next time but will take a lot to beat it.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1979/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £25 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 6-8 skinless boneless chicken breasts, (about 1kg/2lb 4oz in total)
• 2 tbsp clear honey
• grated zest of 2 lemons and the juice of 1
• 2 tbsp olive oil
• 1 curly lettuce , such as Batavia or Webb's

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 10 mins

Cook 45 mins

Low-fat

Ingredients

• 6-8 skinless boneless chicken breasts, (about 1kg/2lb 4oz in total)
• 2 tbsp clear honey
• grated zest of 2 lemons and the juice of 1
• 2 tbsp olive oil
• 1 curly lettuce , such as Batavia or Webb's

Per serving for six

229 kcalories, protein 40g, carbohydrate 4g, fat 6 g, saturated fat 1g, fibre 0g, salt 0.26 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk